For the pudding:

1 pound of frozen berries, blueberries, raspberries or strawberries or any combination

2 cups of orange juice

4 tablespoons of cornstarch

For the Berry Cream Topping:

½ cup of 35% whipping cream

2 tablespoons of raspberry jelly


For the pudding:

1. Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.

2. Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.

For the Berry Cream Topping:

1. Whip cream and jelly together. Serve on top of Berry Pudding.

See more: Spring, Berries, Dessert, Quick and Easy, North American

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